Mexican Pickles13 to 14 jalapeño peppers
1 pound sharp Cheddar cheese
2 boneless, skinless chicken breast halves, seasoned
1 pound bacon
Cut stems and slice peppers lengthwise. (For milder flavor, scrape seeds and ribs out and discard.) Cut cheese and chicken into small strips. Cut bacon strips in half.
To assemble, place a piece of cheese and a piece of chicken inside each pepper half. Wrap each with bacon and cook over indirect heat about 45 minutes or until peppers are done. Do not turn.
Note: You may use steak, pork or smoked sausage in place of chicken, and you may substitute cream cheese for Cheddar.

Pop’s Beer Cheese1 pound grated Cheese
1 medium onion, grated
1 clove garlic, finely minced
Tabasco sauce
Several dashes of Worcestershire sauce
Red and black pepper
6 ounces beer
Combine first six ingredients in a bowl. Add a small amount of beer at a time to achieve a smooth and spreadable consistency (too much will make ingredients separate).